Roasted Honey Lime Chicken Thighs
These honey lime chicken thighs are juicy, caramelized, and coated in a sweet and tangy sauce with just a little heat. Roasted until golden, the chicken is brushed with a buttery honey-lime glaze, then served alongside pineapple coconut rice and quick-pickled cucumbers for a fresh, flavor-packed rice bowl. Ready in about 30 minutes, it’s an easy weeknight dinner that feels far more exciting than your usual chicken and rice.
We love a good rice bowl at my house.
It’s the meal that is possibly number one in the rotation. We have some sort of rice bowl every single week. And while that may seem boring or repetitive, it’s not. Because there are endless possibilities.
Here’s the variation that I’ve made no less than five times in the past month:
- Sticky and savory honey lime chicken thighs
- Coconut rice elevated with fresh pineapple, Thai basil and lime
- Super easy, thinly sliced, quickly pickled cucumbers
- Any sort of fun add-ons like crispy shallots, sesame seeds, or fresh herbs
My girls love it (no mods needed!). My husband loves it. It makes fantastic leftovers or meal prep lunches. It’s healthy and high-protein but a faaaaar cry from the bland and boring chicken, rice and veggies from Chad at the gym. Vibrant, fresh, nutritious, and soooo, so tasty.Â
Can’t wait for you to try!
A Few Thoughts on What You’ll Need to Make Chili Lime Chicken:
- Boneless skinless chicken thighs are ideal here because they stay juicy and cook quickly at a high temperature. If you swap for chicken breasts, you’ll need to decrease the cook time and if you use bone-in chicken thighs, you’ll need to increase the cook time.
- The seasoning sitch is really simple here, and I bet you already have these in your spice cabinet – smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper!
- This juicy chicken features the simplest sauce that combines sweet honey, tangy lime juice and zest, melted butter and just a dash of your favorite hot sauce (I like Cholula or Frank’s). Remember, food is as good as your ingredients, so I go for salted butter, fresh lime, and local honey!
- Persian cucumbers are perfect for quick pickling since they’re small, crisp, and not too seedy. English cucumbers work too, just slice them thin.
- Rice vinegar keeps the cucumbers light and tangy without overpowering the rest of the bowl. Apple cider vinegar can work as a substitute.
How to Make Honey Lime Chicken Thighs:
Preheat your oven to 400°F. Pat the chicken thighs dry with a paper towel – this helps them roast and caramelize instead of steam. Drizzle with olive oil and season evenly with the spices (paprika, chili powder, onion powder, garlic powder, salt and pepper), making sure everything is well coated.
In a small bowl, whisk together the melted butter, honey, hot sauce, lime zest, and lime juice until smooth and combined.
Arrange the chicken in a single layer on a sheet pan lined with parchment paper or a silicone baking mat (this will help with cleanup!). Roast for about 10 minutes, then pull it out and spoon about half of the honey lime sauce over the top so that each piece gets fully coated. This timing helps the sauce caramelize without burning.
Return the chicken to the oven for another 5–8 minutes, until it’s golden, slightly sticky on the outside, and cooked through (reaches an internal temperature of 165°F with a meat thermometer).
While the chicken finishes cooking, toss your thinly sliced cucumbers in a separate bowl with rice vinegar, sugar, and a pinch of salt. Let them sit for a little bit until they soften slightly and pick up just enough tang.
Once everything’s ready, slice the chicken and build your bowls with the juicy chicken, pineapple coconut rice, cucumbers, and any toppings you’re in the mood for.
FAQs
You can, but thighs are more forgiving and stay juicier. If you use breasts, slice them in half lengthwise for thin, flat fillets, reduce the cooking time by half and watch closely to avoid drying out the meat.
Yes, it will just take longer for the thighs to cook, about 25-30 minutes. Use a meat thermometer to check that it’s fully cooked at 165ºF.
Yes! Grill over medium-high heat, flipping a few times for about 15-18 minutes, brushing with the sauce during the last few minutes so it doesn’t burn.
Store the chicken, rice, and cucumbers in airtight containers, separately if possible. Everything keeps well in the fridge for up to 4 days.
What should I serve with this honey lime chicken?
- Build a rice bowl with pineapple coconut rice or a street corn-style bowl
- Add to salads like spring pea salad, kale and cannellini bean salad, or chicken and chickpea salad
- Use in these chopped salad wraps for an easy lunch
- Turn into chicken tacos with mango avocado salsa
Not complicated. Just really, really good chicken.
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, TikTok, Facebook, or Youtube – I love connecting with you all there!
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Roasted Honey Lime Chicken Thighs
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-33 minutes
- Yield: 4 servings 1x
- Category: Chicken
- Method: Roasting
- Cuisine: Fusion
- Diet: Gluten-Free
Description
Roasted honey lime chicken thighs with a buttery, citrusy glaze and a little heat. Perfect for rice bowls, meal prep, or easy weeknight dinners.
Ingredients
Chicken
- 1 1/2 lb boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 1/2 teaspoons each smoked paprika and chili powder
- 1 teaspoon each garlic powder and onion powder
- 3/4 teaspoon each kosher salt and black pepper
Sauce
- 2 tablespoons salted butter, melted
- 1 1/2 tablespoons honey
- several shakes of your favorite hot sauce
- 2 teaspoons fresh lime zest
- 2 tablespoons lime juice
Cucumbers
- 3 Persian cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 1/2 teaspoon sugar
- big pinch of salt
For serving: pineapple coconut rice, fresh basil or green onions, sesame seeds
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Pat chicken thighs dry with a paper towel and trim away large, visible pieces of fat. Drizzle chicken with 1 tablespoon olive oil and season all over with 1 ½ teaspoons each smoked paprika and chili powder, 1 teaspoon each garlic powder and onion powder, and ¾ teaspoon each kosher salt and black pepper.Â
- In a small bowl, whisk together 2 tablespoons melted butter, 1 ½ tablespoons honey, several shakes of hot sauce, 2 teaspoons lime zest and 2 tablespoons lime juice, until well combined.Â
- Bake chicken for 10 minutes, then spoon about half the sauce over the chicken thighs, brushing it all over each piece. Return to the oven for 5-8 minutes, until the exterior is caramelized and golden brown and the internal temp of the chicken is 165°F.
- If you’re making rice bowls, prep the pineapple coconut rice. Place three thinly sliced Persian cucumbers in a shallow bowl and add ¼ cup rice vinegar, ½ teaspoon sugar and big pinch of salt, tossing to combine.
- Assemble bowls with rice, chili lime chicken, an extra drizzle of the honey lime sauce, marinated cucumbers, extra basil or green onions and/or sesame seeds. Yum!Â
Notes
Chicken: If you use bone-in chicken thighs, you will need to increase the cook time to 25-35 minutes. Use a meat thermometer to check for doneness.
Refer to the above blog post for step-by-step instructions, ingredient information and answers to frequently asked questions.
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Nutrition
- Serving Size: 6oz chicken thighs (1-2 thighs depending on size) with 1/4 cup quick-pickled cucumbers (no rice)
- Calories: 300
- Sugar: 7.8 g
- Sodium: 560.3 mg
- Fat: 13.1 g
- Carbohydrates: 11 g
- Fiber: 1.2 g
- Protein: 34.2 g
- Cholesterol: 175.1 mg
More easy dinner recipes to keep on rotation:
Grilled Boneless Chicken Thighs
Baked Thin Chicken Breast (my go-to for meal prep!)
